Tasty Tuesday

I have some pumpkin recipes to share with you today...

We loved eating these Pumpkin Pancakes for dinner the other night. They were perfect on a cold and dreary fall day. I made a double batch and we had the leftovers for breakfast the next morning.

Light & Fluffy Pumpkin Pancakes

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 1/4 cup low-fat milk
1/3 cup canned pumpkin puree
2 tablespoons melted butter
1 egg

Whisk flour, sugar, baking powder, spices and salt in a bowl. In a separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. This recipe makes six 6-inch pancakes.


I found this Pumpkin Bread when looking for a recipe to use the leftover pumpkin from the pancakes, and I had a block of cream cheese that was going to expire soon. I ended up making 1 large loaf (9x5) and 2 mini loaves. I brought some to a party Saturday evening and came home with a clean plate!

Pumpkin Quick Loaf With Cream Cheese Filling

FILLING

• 1 (8 ounce) package cream cheese, room temp
• 1/2 cup sugar
• 1 tablespoon flour
• 1 large egg or extra large egg
• 1 tablespoon finely grated orange rind

BREAD

• 1 2/3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon clove
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup pumpkin puree
• 1/2 cup oil (not olive oil)
• 2 large eggs
• 1 1/2 cups sugar
• 1 cup chopped walnuts (optional)

1. Set oven to 325 degrees.
2. Grease two 8x4-in loaf pans, or use mini loaf pans if desired.
3. In a med bowl, combine all filling ingredients until smooth; set aside.
4. In another bowl, sift 1-2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; set aside.
5. In a large mixing bowl, combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar, beat well.
6. Stir the pumpkin mixture into the flour mixture just until combined.
7. Fold in nuts, if using.
8. Pour half of the pumpkin bread batter evenly into prepared loaf pans.
9. Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
10. Bake for 60-70 mins (if using the 8x4 pans), bake for a shorter time for mini loaf pans.
11. Cool in pans for 10-15 minutes.
12. Remove to a rack to cool completely.
13. Store loaf bread in fridge, wrapped tightly.